Butternut squash risotto
Prep:
15 mins
Cook:
20 mins
This simple risotto is easy to cook and takes no time at all. The addition of butternut squash adds a lovely flavour.
1 small onion, finely chopped
570ml vegetable stock
300g rice
150g butternut squash, cubed
Salt and pepper to season
Handful fresh sage leaves, to garnish
In a saucepan, sweat the onion in a little oil until soft.
Pour in the stock and heat for another minute before adding the rice. Bring to the boil before reducing the temperature and allow it to simmer for about 12 minutes until the rice is soft.
Add the butternut squash and cook for a further 2 minutes. You can cook for longer depending on how soft you want the butternut squash to be.
Season with the salt and pepper.
Pour into a clean bowl and garish with the sage before serving.
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Vegetables, Rice
Recipe Type
Dinner, Entertaining, Family Dinners, Quick Meals
Level of Difficulty
Easy
